The Chef Who Carves Traditional Patterns into Fruits and Vegetables ‘Kishimoto refers to produce carving as “Thai” carving, because the masters of fruit carving are from Thailand. It’s an old tradition that originated from chefs cooking for the royal family. But Japan also has a history of food-carving. Mukimono, as it’s called, is hundreds of …
Diggings 10th March 2018
It's been slim pickings at the Compost office the last few weeks hence the somewhat delayed diggings, so I hope the Barbie rib-eye skirt (courtesy of Eater) makes up for it. And it's a great reminder to get your proposals in for the 22nd Sympoisum of Australian Gastronomy with its theme 'Out of Place' - …
Diggings 8 February 2018
Restaurant use of native ingredients has gone wild ‘In the headlong rush to brand dishes Australian, our professional cooks are losing sight of what the food is like to eat. (I can’t help but think of a place I tried last year that had really ambitious food but classic indigenous stumbles: eucalyptus powder on white …
Diggings 27 January 2018
One of the chemist shops in Bourke decided to take education about sugar content in the drinks the Aboriginal kids in particular were buying into their own hands. Sugar tax and the power of big business: How influence trumps evidence in politics ‘A spokesman for Health Minister Greg Hunt said the Government didn't want to …
